Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

Fry for a minute. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. yellow channa dal 1 tbsp.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. Put ghee in a pan and heat . Serve hot with hot steamed rice. Remove dal. add the dal. (Approx. Bring to a boil. Once they splutter add ginger. coriander chopped 1/2" ginger grated 1/2 tsp. Check and add salt if required. Cool the cooker. red chilli powder 1/4 tsp. Mix all the spice powders in 1/2 cup water to make thin paste.4 whistles will cook the dal). Garnish with chopped coriander. Add the paste of spice powders. . dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. garam masala 1 tsp. add the cumin & coriander seeds. ghee or oil 1/2 tsp.haldi (turmeric) powder 1/2 tsp. Add lemon juice. Add remaining water and stir well. Pressure cook dal.

asafoetida. Stir gently. each cumin & mustard seeds Method Wash dals together. Drain out with a spoon. Transfer to a cooker container. Add the turmeric to the dal. Drain water.3 whistles) Cool cooker and remove the dal. and pressure cook till done. Remove 2 tsps. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Pour over dal while spluttering. Reheat the ghee kept aside. Fry for a minute. Serve hot with steamed rice or parathas. Add ginger and garlic to the rest. and curry leaves. add seeds. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Add 3-3 1/2 cups water. (Approx. Stir gently. add dals and stir for 2-3 minutes. .Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. add chopped coriander and fried onions. Ghee from the saucepan and keep aside. ghee 1/2 tsp. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Transfer to serving dish.

Boil on a low flame.2 tablespoons . Garnish with chopped coriander and serve hot with roti or puri or any rice dish. In a pan take the oil and heat. stirring occasionally for five to ten minutes.1/4 tsp * salt to taste fresh cream (optional) . Now add the cooked dhal and stir. Allow it to cool.4 chopped ginger . salt and sugar.1 tsp chilli powder .1/4 tsp * sugar .1/2 cup gram dhal .tsp turmeric powder .4 onion finely chopped .1/2 tsp * Method Cook the dhals together in the pressure cooker.1/2 cup ripe tomatoes cut into cubes . Add the fresh cream before taking off the fire. cumin powder . till the onions turn golden brown.1 inch chopped coriander .1 1/2 tsp * garam masala .1 tsp oil . Add all the dry masalas . To this add onion and ginger and fry. U may have to wait for five to six whistles.Tasty Dhal Ingredients whole green gram (moong) . Now add the tomatoes and let them cook for a few minutes.1/4 tsp * coriander powder .

2 tsps hing .1 tsp mustard seeds .for garnish curry leaves .1 .a pinch .a pinch green chillies .3 or 4 (acc to ur spice level) garlic .1. Then add the green chillies and garlic and fry them for a minute. cumin seeds and mustard seeds. Add the cooked dal and salt.Dal Tadka Ingredients moong dal or masoor dal .2 pods (sliced or minced) coriander leaves . Garnish with curry leaves and coriander leaves. (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee.5 cups turmeric .1 tsp ghee . fry for 4-5 minutes.to taste lime juice . Add some lime juice and serve it with rotis/rice.for garnish salt . For Tadka: cumin seeds . After the seeds splutter add hing.2 tsps Method Pressure cook the dal with turmeric.

1/2 tsp salt . tomatoes.Daal Ingredients moong dal . & garlic In a pan heat oil. After few minutes.1 cup onion (cut into small pieces) -1 cup garlic .2-3flakes kasoori methi (optional) .1tsp green chilies . add the mashed moong dal and little water if required. .2-3 chilli powder . Garnish with fresh coriander leaves. add onions and fry for few minutes.to taste Method Cook moong dal with 2 cups of water. kassori methi leaves and chilli powder . It is great with rotis. little salt. Now add green chillies.

Blend the soaked daal with yogurt and chillies in a blender to form a thick paste. Pour 3 cups of water and cook it till it boils. Add cutlets. (Amount of water can be increased/decreased if you want thinner/thicker consistency). Take 1/4 portion of the paste. Add jeera. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . Add chopped onion and turmeric. Heat some oil in a thick pan. Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan.3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Serve with hot rice .1 cup onion . hing and let them splatter a little bit.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar . Add the remaining 3/4 paste.1 medium.to taste water Method Wash daal and soak it in water for 2 hrs. cover with lid and let it cook at low fire. rai (mustard seeds).heat it.

powder (optional) 1/2 tbsp. Add to the cooked daal. of coriander powder. Add salt. loochi. Add salt. Remove. Add potatopieces. ghee. Heat ghee. In 1/2 cup of water. Let the gravy thicken on medium flame. sugar. . It is a very popular dish in west bengal. Grains should be intact. Let them splutter. Pressure cook until it is done. Mix cumin.3 pieces each (smashed) cinnamon powder . curry leaves. Let it be cool. 1/2 tbsp. of turmeric powder salt. Add it. of sugar.1/2 tbsp. Add mustard seeds.add red chillies. Chholar daal goes well with puri. Add washed daal. Method for ghee bhat Cook rice with 4 cups of water. a handful of dry curry leaves. 1/2 tbsp.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. of curry leaves. coriander. Add rice and keep stirring. Method Heat oil in pressure cooker. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. oil cloves. of white cummin powder 1/2 tbsp. parota (paratha) etc. a handful of dry chieves. Meanwhile dry roast clovecardamom-cinnamon powder. salt. of black mustard seeds. The daal will be thick and a sweet aroma will come out if cooked properly. cardamom . & turmeric pow. Add onion and fry. Test the salt-remove from the oven.curry leaves and chieves.

When jeera starts splutter put garlic & onion. 1/2 tsp. Now dal is also done. turmeric. let it be little golden brown. Open the cooker & mix the masala throughly. In the meantime take ghee in a pan.turmeric powder 1/2 tsp. cilantro finely chopped. 5 cup water. water. 1 small onion finely chopped. let them cook for 1-2 minutes. butter 2 tbsp. Then add hing. pure ghee . each ginger & garlic finely chopped. let the dal boil once with masala. Serve hot with chapati or rice. let it cook on slow heat for another five minutes. heat it & put jeera. If the dal is more thick. let it cook again for another minute. 2 green chillies finely chopped.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. 1 tbsp. 2 tbsp. jeera 1 pinch of hing salt to taste 2 tbsp. garam masala powder 1 tsp. now mix tomatoes & ginger. salt & butter. red chilli powder Method Wash the dal & in pressure cooker put the dal. 1/2 tsp. chopped chilli & chopped cilantro. in last add red chilli & garam masala powders. 1 medium tomato finely chopped. so that it can taste really good. boil little water and mix it while dal is boiling. After one pressure.

salt. Now cook all the things till they are cooked completely. Serve hot with chapati or rice. ginger garlic paste and hing. When it cooked 3/4 then add spinach leaves.Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste . onion. Now add lime juice in it and mix it well. turmeric powder. tomato.

Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Now put moong dal dried of water in it and fry.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. garam masala. black pepper. Now put dhania powder. Dish is ready to serve. Can serve 5 persons. salt. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Also put some dhania powder in it. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . Now put amchur powder in it and fry for 5 minutes till dal is further dry.

Hurray. Add crushed tomatoes. For Masala Preparation: Take a kadhai. put grinded onions. and put it on sim for some time. add 1/2 spoon salt. add water if required. pinch of chilly powder. add green chilly. the dish is ready. 1 spoon salt. 1/2 spoon chilly powder and turmeric. turmeric powder. After that add jeera. add garlic. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. serve hot with rice or chapattis. 2 tomatoes 1 green chilly garam masala coriander leafs . do not release pressure. pinch of turmeric powder. give one more whistle. cook again for five minutes. Put the entire masala in cooker. and coriander leaves. cook it till onions turn brown. after that turn the gas off. after the 4rth whistle put on sim for sometime. 3/4 whistles. Put it in pressure cooker along with 3 1/2 katori water. add ghee. make sure added water is boiled. Add garam masala.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt.

4 cup kasuri methi 1 tbsp.Punjabi Dal Ingredients urad dal. remove stem and finely chop green chillies. add chopped garlic. heat oil in a pan. cumin powder 1/2 tbsp. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. Wash and finely chop tomatoes. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. Stir in the cooked dals and butter and mix well. stirring continuously. Peel and finely chop onion and garlic. Add chopped onion. chana dal and kidney beans in sufficient water for at least six hours. Crush kasuri methi between the palms. Wash and chop coriander leaves. stir-fry briefly till golden brown. chopped coriander leaves and cook dal for ten minutes on low heat. tomatoes 3 nos. Drain soaked dals. stirring occasionally. cumin powder and stir-fry briefly. red chili powder 1 tbsp. wash and soak urad dal. oil 4 tbsp salt to taste . fresh coriander leaves 1. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. Wash. Add chopped tomatoes and cook on high heat for three to four minutes. garlic 8-10 cloves green chilies 2-3 nos. Meanwhile. Add salt. sprinkle on the dals and serve hot. Add red chilli powder. Method Clean. butter 3 tbsp.

tomatoes and green chilly. urad dal and the cumin seeds. add required water. heat 2 tsp oil and add to it the mustard seeds. Add the cooked dal and mix well. turmeric powder and the asafoetida and pressure cook the dal. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . Remove from fire and garnish with chopped fresh coriander leaves. Cover and let it cook well till the tomatoes are soft and almost mashed-up. In a sauce-pan. Serve hot with plain rice or phulkas.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal.

Hot & Tasty Dal Ingredients toor daal . Then add them to the daal along with the curry leaves.1 curry leaves (optional) Method Wash and peel the potato.1 cup potato .1 or 2 teaspoons salt seasoning (oil.1 tomato . take out from the cooker. Serve with plain rice. mustard seed. After it is done. add salt and the seasoning. black pepper powder . cummin seeds) . black pepper and pressure cook it. Cut the potato and the tomato into pieces.

Garnish with cilantro & chat masala/lemon juice. few drops of ghee. add the cooked daal. Let it cool. add jeera & rai. Add a little water if needed. Serve hot with chappati or rice. when they start spluttering. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . Cook for about 5 minutes. Add tomatoes & continue frying. In a frying pan add the ghee. Mix well. Add zucchini & fry till it becomes soft. ginger. add onion & fry till its light brown in color. When you see the masala & the ghee separating. green chillies. curry leaves & garlic for about 20 minutes.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. salt.

Add the jaggery and tamarind water. soaked in water garam masala to taste cumin. 1 tbsp. tamarind. tastes great with rice.which is obtained by blending the coconut and 2 cups water. Serve with a garnish of chopped coriander. add the coconut milk and bring to a boil. and add cumin seeds. On a separate pan. curry leaves and asafoetida till cumin sputters. curry leaves. jaggery 2 tbsp. and garam masala and salt as per your taste.cooked and mashed rough to form a paste. . heat the ghee.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. Pour this mixture in the boiling dal and cover. "milk" of half coconut . asafoetida clarified butter/ ghee Method Heat the dal in a pan.

The dhal should not be very thick. On a clean cloth. Mix well with water and boil again. Add mustard seeds. heat oil. Remove the rontas and deep fry in oil. Remove from cooker and add slit green chillies. flatten these balls with the help of your fingers to form small puris. asafoetida and salt to it. add bits of red chillies and curry leaves. To make rontas: Mix rice flour and maida/wheat flour and salt . You can dip your fingers in a little oil and then flatten the balls. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . They should not be fried for long. They should look white in colour. Make small balls as in case of puris. It can be a complete and nourishing meal for them. When the seeds crackle. In a small kadhai. Add this seasoning to the cooked dhal.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. you can add some vegetables while boiling dhal. Add enough water to make a smooth dough. Put the hot rontas in hot dhal and serve.wash the tur dhal and pressure cook. If children are fussy about eating vegetables.slit Method To make dhal.

sugar. crushed 1 piece of ginger. If the gravy is too thick.add some more water Add salt.Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds. red chilli powder. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste . ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal.

salt as per taste. Add dry mango powder and tsp of chilli powder and fry for a minute. 1/2 tsp of turmeric 1 tsp chilli powder. Heat 2 tbsp of oil in a kadai or a saucepan. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done.rice or pulao. Add tsp mixture of mustard. When seeds states poping add chopped onion.tomato.cumin. 2 tbsp of cooking oil.remove dal & beat with spoon or a hand beater. 1 tomato finely chopped.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes. cumin seeds fenugreek seeds. 1 green chilly chopped.fenugreek & whole coriander seeds. Add dal mixture and bring to boil. Take dal fry in a serving dish and garnish it with chopped fresh coriander. . whole coriander seeds. Serve this dal fry with roti. Cool down cooker. Simmer for 5 to 10 minutes. 1 tsp mixture of mustard seeds. 2 tbsp of fresh chopped coriander. 1 tsp of dry mango powder 1/2 inch grated ginger.and grated ginger and cook it until soft.

Add to the cooked dal. Aam dal should be watery in consistency. Keep aside. Peel the mango cut into big pieces.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi. Add red chillies and curry leaves.add to the half cooked dal. Heat the ghee in a frying pan and fry the mustard seeds till they splutter. Cook till dal is tender and the mango pieces are cooked to a pulp. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil .keep on medium fire to boil till the dal is half cooked. Serve with rice. Add chopped onion and garlic and fry till brown.

2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . Mash this cooked mixture lightly. In a sauce pan.add the remaining garlic and kadipatta.extract the pulp and add the tamarind water to the daal mixture. tur daal. methi. a little of the coriander. add red chillies (2-3) and jeera. one onion sliced into pieces. When the oil is hot and sputtering. Boil tamarind and half of the kadipatta leaves separately. heat a little oil . till the tamarind becomes soft . asafoetida (hing): a pinch red chilli powder: 1. Add salt and chilli powder. Cook until the daal is soft (about 5-8 mins). Allow to stand for a few minutes. 2 garlic flakes. one whole tomato.Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. Cook on a slow flame for 2-3 minutes. Serve hot with rice and ghee and papad. asafoetida and close the cooker. add it to the daal and immediately cover the daal with a tight lid. spinach. Cook on a slow flame.

Kosambari Ingredients one cup chana dal green chilli. ginger roughly.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. Grind soaked chanadal with green chilli. . mustard seeds. lemon juice & coconut powder. After that add salt. Method Soak chana dal for 3 to 4 hours. Garnish with coriander leaves. jeera (if you need more spicy add red chilli). Season that with oil. corianedr for garnishing.

Add ginger-garlic paste and fry for some more time. Stir occasionally. Add ghee for great taste. moong dal. onion and fry until onion becomes golden brown.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. garam masala. celery and cook in the pressure cooker. carrots. Then add cooked dal. green pepper. Add tomatoes. oil coriander leaves 1/2 tsp. urad dal and masoor dal together. garam masala salt to taste 1/4th tsp. Add 2 to 2 1/2 cups of water. green chilies. ghee (optional) . coriander leaves. Cook the vegetables. Add some salt. ginger-garlic paste green chilies. 1/2 to 1 cup onions 1 tbsp. Add some water. Heat oil add cumin seeds. Stir until boiling. cumin seeds 1 tbsp. Add broccoli. Cover the vessel. eggplant. some salt if needed.

one portion of green chillies. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. Cook the tomatoes till they lose their water and then add the dals to it and mix well. bay leaves salt till tender. Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. Saute the ras with it . two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. coriander powder. cloves.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. garam masala. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . rajma. whole chana dal (black chana). Eat it with boiled rice or take it as an appetizer. Separate the lentils from the lentil soup with a sieve or rice constrainer. Don't over cook the dals. black eyed pea. cardamom. chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking.If the ras gets thick then add more water and boil. Heat 2 tablespoons oil and add finely chopped garlic.

Add toor dal boil for five minutes and add tamarind juice. Pressure cook toor dal(1/2 cup). Make vaghar add curry leaves and turmeric.Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. Then add paste boil well for ten minutes. onion and fry (golden brown). 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). .

It is always better to have little moong dal or else the rasam will become thick. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . To a vessel add little oil and mustard seeds. Serve this with rice. black pepper 1/2 tsp. hing 6-7 tsp. the ground mixture. oil 1/4 tsp. urad dal 1 tsp. Grind these ingredients along with the cooked tomato. turmeric powder and little oil. In a little oil fry hing. cumin seeds. After the seeds pop add the curry leaves. Mix them well. moong dal 3-4 tsp. urad dal. Add a tomato to this to cook with.Moong Dal Rasam Ingredients 5-6 tsp. Now add the cooked moong dal. black pepper. mustard seeds Method Pressure cook moong dal with some water. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. red chillies for a while until the dal turns little brown in color and add coconut at the end. salt to taste and bring it to boil.

Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. Remove from flame and add chopped coriander leaves and lemon juice. garlic and chilli pieces. add cumin seeds. In a hard bottomed pan. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . pour ghee. Cook till the daal starts to boil. salt and turmeric. cut into small pieces 1 green chilli. curry leaves. Add the cooked daal. ginger. 1/4 tsp turmeric 1" ginger piece. Remove and churn it using buttermilk churner. Add water if the consistency is too thick.

Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Add hing powder and mix well. Chop them. Pressure cook tuar dal. Add 1 cup of water and mix well and cook for 3 minutes. Add palak and mix well. It goes very well with rice. . Allow to cook for 5 minutes. Add mustards and methi seeds. When palak is done add dal and mix well. Now heat oil in a pan. Pour tamrind water and salt. Add some water while cooking. Add red chillies curry leaves and turmeric. Saute for a minute.

Then add the tomatoes (paste or diced). Fry for a minute. turmeric . Add curry leaves.1 tsp jeera seeds . Add the smashed tur daal.6-8 pieces (not paste) red chilli powder .1 tsp Method Wash tur daal and boil it. Add ginger and garlic paste. Fry for a minute Add onion and fry till slightly brown.1 tsp curry leaves salt to taste coriander leaves .1 ginger paste . Cook it till the oil separates. put oil.1 cup oil .Khatti Masala Daal Ingredients tur daal . Cook it for 4 to 5 mins. Add water as per the thickness required.3 tblsp tamarind . In a kadai. Add saltto taste.1 tsp tomato(diced or crushed) . Garnish with coriander leaves.2 tblsp onion .1/2 tsp mustard seeds . mustard seeds and jeera seeds.1/2 tsp garlic paste . Add turmeric powder and red chilli powder. Add tamarind (not paste) in it. Smash it.

low in fat. High in nutrition. Put in the salt and sugar. Stir. chilli and tomatoes. remove and wash them with cold water.1 tbsp oil . Serve hot with chapatis or rice.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. Squeeze out all the excess water and grind to a fine paste.1 chopped green chilli . Heat oil in a pan and fry the onion.1-2 chopped salt to taste sugar .Dal Spinach Ingredients spinach . Add the spinach paste and mix well.3 cups chopped moong dal .4 tbsp onion . After 10-15 mins when both the ingredients are cooked. .1 chopped tomato . Cover and simmer for 5 minutes.

1/2 cup moong dal .about 1/2 sq. In a non-stick pan or kadai. Method Boil both the dals with turmeric in a pressure cooker. . saute the mustard seeds.2 to 3 cloves (chopped) peas . Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.1/4 tsp.1/2 (chopped)(can use the frozen peas and carrots available) spinach . Add some water if the mixture is too thick.in (chopped) garlic . Add in the onions.All-in-one Dal Ingredients toor dal .1/4 cup carrots . (You can also boil the spinach along with the dals. peas and carrots.1/2 cup onions . garlic and green chillies and fry for sometime. ginger. Add in the dals. spinach. cumin seeds and a dash of asafoetida.1 cup (chopped) salt to taste turmeric .2 (chopped) ginger . so the cooking time will be less.). Add tomatoes and fry for about a minute or two. Boil or microwave separately the peas and carrots for a few minutes till they are cooked.1 (chopped) green chillies .1 (chopped) tomatoes .

1/4 cup tomatoes.1 tsp turmeric powder .11/2 tbsps ghee .2 chopped hing.1 cup moong dal .to taste chilli powder . Lastly add the cooked dals and boil for few minutes.2 tbsps cumin seeds .1 tbsp sambhar powder .to taste salt. Heat ghee in a pan. Add chilli powder. Add salt and mix well. hing. Saute till the ghee oozes out.Yellow Dal Ingredients tur dal . add cumin seeds and splutter. .1 tsp Method Cook both the dals with turmeric powder in the pressure cooker. sambhar powder and tomatoes and mix well.

Mash the cooked spinach (along with the water) to form a pulpy mixture. For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Meanwhile mix the besan flour in yoghurt to make a smooth paste. Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Add salt. Pressure cook the spinach with enough water for 6-7 mins (1 whistle). sugar and bring the spinach mixture to vigorous boils (2 to 3).Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. Add the besan-yoghurt paste to this spinach.

tej patta & onions and fry till brown Now add tomato. Garnish with green coriander. masoor dal 50gms urad dal 50 gms turmeric pd. For tadka.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. salt Method red dried chilli 10-11 fry in 1 tsp. moong dal 50gms. heat oil. 1 tsp. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. green coriander and mix well with onion and add it to the dal. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. turmeric pd.

Add the daal to the pan. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. Add the garam masala and fry for 1 more minute. wait for 2 whistles) In a non stick pan. heat 2 teaspoons of oil. Variations: You can replace palak with methi or radish leaves. Serve hot with rice or rotis.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. Add salt. jeera for seasoning 1 large piece of raw mango salt to taste.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . Sprinkle the palak over the daal and let it cook for another 10 min. When they splutter. You could also use sprouted moong or any sprouts instead of the daal . Add the mustard and jeera to the hot oil. add the capsicum and stir fry for 5 minutes.

and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. Adjust the salt amount if you add water. and the haldi. Stir constantly and saute at medium to medium-low heat. put the ginger paste.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. deep pan with a lid. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). The whole thing should be done in another 15 minutes. Pour the oil in it and set at medium-high. If not. fresh chopped vegetables (cauliflower. peel the skin. add the fresh lemon juice and then serve with hot basmati rice. radish or turnip (mooli). Keep on stirring till a wonderful aroma comes out. After about 35 minutes. jeera. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly.The water should be very hot. The vegetables would also be done by then. After the oil is heated. washed. Cover the pan and maintain the heat at medium-high. and green chillies in it. A stock pot would be fine. Keep aside. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. for color) . After a few minutes. Take a big. check and see if the daal is boiled and close to being soft and mashy. Finally. Then add the salt and the chopped cilantro. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. add the veggies and the daal. carrots. Then add the hot water. add some more hot water. butternut squash or acorn squash (pumpkin).

Now add cooked dal to this and boil if require add little more water. Add this seasoning to dal and decorate the dal with some coriander leaves. In other pan heat ghee add mustard. lal mirch powder and hing. In a pan boil some water and add mango pieces.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. Cook until mango become soft. lal mirch and salt. cumin seeds. . turmaric.

ginger. Add the cooked daal and cook till they mix well. Chop the 3/4th of onion and chop into small pieces.1/2 cup (do not use cut gram) dhania powder .small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. This can be served with chapathi.1/4 tsp ginger . Grind the remaining piece of onion with dhania powder.1 small onion green gram . Stir for a while. . Fry cut onions in 2 tsp of oil (vegetable). Add the paste when the onion turns brown. garlic into paste (use little water). Garnish the daal with dhania or coriander leaves. salt.1/2 tsp chilli powder .Green Gram Dal Ingredients onion .

Note: If you do not have a microwave . Stir for about 1 minute. Next add asafoetida. green chillies : 3. chopped coriander powder : 1/2 tsp.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. . heat oil in a pan and splutter cumin seeds in it. You can also use chilke wali urad for this dish. turmeric powder : 1/2 tsp. Stir for 5 minutes and your dal is done. coriander and turmeric powder. Microwave the dal for about 9 minutes by covering the dish with a plate. Add ginger and chillies and the microwaved dal. Method Soak urad dal for about 2 hours. Meanwhile. however the chilka has to be removed by boiling the dal before making the dish. asafoetida : less than a pinch cumin seeds : 1 tsp. you can also pressure cook the dal with very less water. vegetable oil : 2 tsp.

oil 1/2 tsp. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. Add daal. In a small pan. garam masala salt & chili powder according to taste Method Clean and wash daal. cumin 2 tsp. Close cooker and cook on high for another 10 minutes. Mix garam masala and pour it on daal. salt and chili powder. turmeric 1/2 tsp. water. turmeric. broken 4 cups water 1/2 tsp. . fry cumin with ghee.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia.

. Meanwhile grind the coconut. Take a pan add on some oil & then to it the mustard seeds. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. red chilly powder & turmeric powder together. Then cook the dal till it becomes soft & can be smashed. red chilly 2 nos. curry leaves mustard seeds. remove it from flame & add the grinded mixture to it with salt & keep it aside. Let the dal become little hot but do not boil it. After the dal is cooked.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. garlic. Serve it with hot rice & papad. Method Take the moong dal & roast it dry without any oil till it is pink in colour.

Add turmeric and half of the curry leaves. add the remaining garlic and curry leaves. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. In a saucepan. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. lentils. garlic. a little of the coriander. fenugreek. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. cook on a low flame. 1 bunch coriander pinch asafoetida 1-2 tsp. When the oil is hot and sputtering add it to the dal. add dry red chillies and coriander seeds.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. Add salt and chilli powder. coriander seeds 2-3 dry red chilli . one whole tomato. spinach. one onion sliced. Allow to stand for a few minutes. asafoetida and close the cooker. heat a little oil.

. boil this mixture for 5 mins. Soak the apples in lemon juice for 30 mins.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. cummins. sambar powder. Add green chillies. add mustard. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. Add tamarind juice. Add salt. With 2 spoons of oil in tava. coriander leaves and put the stove in sim for 10 mins. Fry onions till they turn brown.

Ideally. the consistency should be medium. add haldi. When asparagus is tender (it should not become too mushy). add mustard seeds. Add water to make it as thick or thin as you like. hing and the curry leaves. . the cooked toor dal and salt to taste. Heat oil/ghee in pot. when they splutter. Boil the daal and then add chopped coriander leaves. Fry for a bit. Add a pinch of garam masala if you like. Then add the green chillies.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. Then cover with lid and cook on slow fire for a while. add jeera. Serve hot with rice or chapatis. Add the asparagus sticks and fry for a while. Chop the asparagus sticks into 2 inch tall pieces.

(Do not pressure cook the dhal). When cabbage turns soft. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. salt and mix well. This goes very well with chapati . Add mustard. cumin seeds and garlic paste to oil. add dhal. Add finely chopped cabbage and mix it well. splutter.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. 1 clove of garlic 2 tbsp oil salt to taste. Method Soak dhal for 1 hour. Cabbage with dhal is ready to serve.

papad and fried "dahi . chop and keep aside. .1 tsp ginger/garlic paste . Serve hot with plain rice. red chilly powder.chopped finely red chilli . turmeric and salt.1 tsp coriander .few leaves ghee .1 tbsp Method Wash palak (spinach) thoroughly.1. Add masoor dal and palak. Stir till ginger /garlic smell goes away and oil leaves the side of the pan.5 cups finely chopped onion one piece . Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.a pinch dhania powder . Add ginger/garlic paste. Heat oil in a pressure cooker.as per taste turmeric . Add 1/2 tsp of pure ghee.Masoor Dal With Palak Ingredients masoor dal . dhania powder.1 cup palak . Close the pressure cooker and cook till dal is done.to taste oil .mirchi".1/2 tsp salt .